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Stabilizers:
Dairy House’s stabilization systems are applied internally to many of our products. Stabilizers, and the understanding of their attributes, are key to creating formulations that are both stable and functional. Stabilizers for dairy products are unique blends of specialized ingredients, such as carrageenan and other gums that are used to produce certain characteristics, and performance characteristics in finished products. Among these are:
• Homogeneity
• Prevention of separation
• Suspension of small particles like cocoa
• Ability to withstand temperature variations
• Ability to withstand shear stress
• Improved texture
• Improved syneresis
Dairy House understands the science of stabilization systems and not only applies these systems as ingredients internally, but offers these products as separate ingredients for customer’s applications.
Stabilizers are used for a variety of dairy products. They can be formulated to work in UHT and HTST operations. Dairy House provides specialized stabilizers for the following applications:
• Egg nog
• Flavored milk
• Ice cream
• Sour cream
• Yogurt
Dairy House also has the ability to customize a stabilizer blend for your specific applications.
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